Chinese-Style Crispy Battered Shrimp
Golden, shatteringly crispy, and wonderfully light — these Chinese-style battered shrimp are the ultimate finger food that disappears from the plate in seconds. The ice-cold batter creates a delicate, airy shell around each juicy shrimp. A quick double-dip and double-fry technique is the professional secret to achieving that unforgettable crunch.
🛒 Ingredients
1 servings
- 500 g raw shrimp, peeled and deveined, tails on
- 1 cup all-purpose flour, sifted
- ¾ cup cornstarch
- ¾ cup ice-cold sparkling water or very cold lager beer
- 4 tsp baking powder
- 1 tsp fine salt
- Neutral vegetable oil for deep-frying
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
In a large bowl, whisk together the flour, cornstarch, and salt. Gradually add the ice-cold sparkling water or beer, stirring until you have a smooth, lump-free, creamy batter.
- 2
Cover the bowl and refrigerate for 30 minutes. Chilling relaxes the gluten and keeps the coating light and crispy when it hits the hot oil.
- 3
Stir the baking powder into the cold batter just before frying, mixing gently.
- 4
Heat oil to 350°F (175°C) in a deep pot. Holding each shrimp by the tail, dip it into the batter and lower carefully into the oil. Fry for 1 minute to set the coating, then remove and drain briefly.
- 5
Dip each shrimp into the batter a second time and return to the hot oil. Fry for 2 to 3 more minutes until deeply golden and perfectly crispy.
- 6
Drain on paper towels and serve straight away with sweet-and-sour sauce, wasabi mayo, or soy dipping sauce.
💡 Chef's Tip
The colder your batter, the crispier your shrimp. For extra lightness, swap still water for ice-cold sparkling water or lager — the bubbles create tiny pockets of air in the coating.
Similar Recipes
Same category — Main Dishes
🍽️ Complete your meal
More ideas to accompany this dish
